I was six years old when my love affair with butterscotch began. My grandmother always had a stash of mixed hard candy in the bottom of her purse, and whenever she took me bowling, she would let me dig through her big burgundy handbag in search of cellophane-wrapped goodies. I didn’t mind the occasional peppermint because they reminded me of Christmas, and I insisted on trying to eat the red-hot cinnamon discs, even though they burned my tongue. But the real objects of my affection were little butterscotch rounds, salty and sweet, wrapped in gold and equally treasured.

Fast-forward thirty years, and these sundaes are my ode to butterscotch in all its gooey, buttery glory. The star of the show is homemade butterscotch sauce, spooned over the ice cream and used to make a shortcut version of Bananas Foster to put on top. A handful of crushed salted almonds is all it needs to be positively swoon-worthy.

Heat the butter, golden syrup, and water in a medium saucepan over medium heat, stirring until the butter melts completely. Stir in both kinds of sugar and the salt and bring mixture to a boil. Cook until the sauce reaches 245F and turns pale brown, about 7-8 minutes. Remove from heat and carefully stir in heavy cream until completely incorporated. Add vanilla and lemon juice and stir again, then pour into a glass jar and allow to cool. This keeps at room temperature for several days, or it can be stored in the refrigerator for up to two months; simply reheat in microwave before using.

Cut bananas into 1/2″-thick chunks. (I like to slice mine on the bias because I’m fancy like that. ;) In a small sauté pan, stir together 1/4 c. butterscotch sauce, cinnamon, salt, and lemon juice. Heat over medium-low until sauce begins to thin, then add sliced bananas. Cook, stirring occasionally, until bananas soften and start to look blurry around the edges, 2-3 minutes. Remover from heat and set aside until bananas are warm but not hot, so it doesn’t make a complete puddle of your ice cream.

When ready to serve, scoop 1/2 cup of ice cream into each of four small bowls. Spoon one tablespoon plain butterscotch sauce over the top of each serving, then top each sundae with 1/4 of the cooked butterscotch bananas and the warm sauce from the pan. Sprinkle 1/2 tablespoon of almonds over each serving, add a spoon, and enjoy.

Recipe Notes:
My butterscotch sauce recipe is adapted from one in the March 2008 issue of Saveur magazine. Saveur is one of my favorite food magazines, and this recipe came from one of my favorite special issues, entitled “The Beauty of Butter.” My sentiments exactly. ;)

Peaches are one of my favorite fruits, and they are in season here in the southern U.S., ripe and plentiful. When our local market had a spectacular one-day sale on them, guess who came home with a case? Eighty plump, juicy little beauties, to be blanched, peeled, pitted, and chopped, then transformed into double batches of Spiced Peach Chutney and Vanilla Peach Butter.

Unlike more labor-intensive chutney, peach butter contains very few ingredients. And have no fear, you don’t need a crate full of fruit to make this recipe; in fact, it only requires twelve cups, or about 4-1/2 pounds. The result is a spoonable preserve, packed with sweet, tangy flavor. The addition of vanilla bean and ginger result in a scent and taste much like peach cobbler, minus all that pesky pastry work.

Vanilla Peach Butter would be beautiful swirled into a coffee cake, and it is destined to be best friends with Ginger Scones. However, so far, we have finished off an entire jar by spooning it on to chunks of whole wheat bread spread thick with cream cheese, or heaping it on to plain biscuits. Sometimes, the simplest ways are the best. :)

six half-pint glass jars with bands and lids
probe cooking or candy-making thermometer
canning supplies as specified in recipe, including pan, tongs, and wide-mouth funnel
immersion or traditional blender (see these recipe notes for more about immersion blenders)

In a large, wide-bottomed pot over high heat, combine peaches, sugar, lemon juice and zest, and grated ginger. If using whole vanilla beans, split them length-wise with a sharp paring knife, and add them now. Bring fruit mixture to a boil and cook for 10-12 minutes, until peaches soften and release their juices and vanilla beans empty their seeds. Remove from heat, cool, and then refrigerate overnight, or up to three days. (If using vanilla bean paste, stir it into the peaches before refrigerating.) This rest period gives time for the vanilla and ginger flavor to develop and infuse the peaches.

If you used whole vanilla beans, remove the pods now. Puree peach mixture until no chunks remain, either by blending in traditional blender, or returning peaches to large, wide-bottomed pot and using an immersion blender. Turn on medium-high heat, attach cooking thermometer, and simmer gently until fruit reaches 215F, stirring occasionally. The mixture should have thickened and reduced by about half. (Watch the heat, as fruit butters scorch easily.)

If you’ve made my recipe for Caramel Apple Butter, this routine is exactly the same. (For canning, I use a 21 1/2-quart water-bath canning pan and rack, available for less than $20. I also use a set of silicone-lined jar tongs and a wide-mouth funnel, available individually or as part of a set.) While the peach butter reduces, use the water-bath canning pan to immerse six half-pint jars in water and heat for ten minutes. This heats the jars enough that the hot peach butter won’t crack the glass. Remove them and place upside-down on a clean dish towel to dry. Just before filling the jars, dip the lids and bands in the water long enough to soften the adhesive — less than a minute will do it.

Once the peach butter reaches 215F and is reduced by half, use a wide-mouth funnel to fill the heated, dried jars, leaving 1/2″ of space at the top of each jar. Screw on the bands and lids, then process your jars by immersing in boiling water bath for ten minutes. Remove the sealed, processed jars to allow them to cool. When the lids make a popping sound, you know they’re sealed tight. Unopened jars of peach butter can be stored at room temperature for up to six months, but they should be refrigerated after opening. If a jar doesn’t seal after processing and cooling, the peach butter is fine, but it should only be kept in the refrigerator.

Recipe Notes:
To quickly peel your peaches without losing any fruit or juice, the easy answer is blanching. Blanching is the process of briefly dipping fruit or vegetables into boiling water, then immediately immersing in ice water. The application of heat and cold loosens the skins so they are easily removed. And if your peaches are less than ripe, an extra minute in the boiling water can help sweeten and soften them.

To blanch your peaches, first use a paring knife to slice an “x” in the bottom of each peach. Bring a large pot of water to the boil, and immerse peaches in water for one minute. Remove the fruit to a large bowl of ice water and allow to soak another minute or two. The peach skin will be loose and easily peeled from the fruit. (So easily in fact, that young children can do it. Never turn down willing help in the kitchen. ;)

One last note regarding peach butter vs. peach jam: the primary difference between fruit butters and jam or preserves is the amount of sugar and the addition of pectin. Fruit butter contains a fraction of the sugar of jam and no added pectin to thicken it. The result is a preserve that is more suited to spooning than spreading, but one that maintains more pure, concentrated fruit flavor and less added sugar. While not the case with all fruits, I prefer peach butter to peach jam every time because I can still detect the true taste and texture of the ripe fruit.

What would July 4th be without a little red, white, and blue? In this case, the patriotic ingredients are fresh, bright cherries and blueberries, drizzled with buttery cream. Steel-cut oats are nutty, chewy little nuggets that pack a nutritional punch and make for a comforting, yummy breakfast when simmered with milk and a touch of cinnamon. We are big fans of them around here, and their extra texture and flavor elevate them over their more-processed cousin, rolled oats. Whether you stayed up too late last night, or got up too early this morning, a bowl of creamy steel-cut oatmeal topped with chunks of fresh fruit is nothing less than transformative.

This is lovely with cherries and berries, but if you don’t have fresh fruit on hand, swirl a spoonful of your favorite jam or preserves into your bowl instead. Use your imagination, as any seasonal fruit and nut combination will work. My favorite duos are pears and ginger; peaches with a dash of nutmeg; or a spoonful of Caramel Apple Butter and a sprinkling of toasted pecans. Simple, filling, and delicious.

In medium heavy saucepan, melt butter over medium heat. Stir steel-cut oats into butter, then allow to toast for a minute or two, until the oats are lightly browned and smell nutty. Stir in salt, sugar, syrup, and cinnamon until well-mixed, then pour in milk. Bring to boil, then lower heat and simmer slowly for 30-35 minutes, stirring often, until oats are tender with chewy centers, and oatmeal is thick and creamy.

Taste for seasoning — it may need a touch more salt or sugar, depending on the oats themselves. Serve oatmeal hot with a generous heap of berries and cherries on top and a drizzle of heavy cream.

As a 17-year-old starting college, freedom meant one thing to me: escape. New experiences, different faces, starting over in a world that didn’t know me and couldn’t make my choices for me. That thirst for independence is a natural part of growing up, and I certainly had quite a bit of growing up to do. But I think I was missing an integral notion of what it means to be free.

It took me a long while to realize that freedom is not synonymous with control. The freedom to live, speak, and worship as I desire are priceless to me, and I do not take them for granted. However, personal freedom also means being willing to take chances: in work, in play, and most of all in relationships and letting people in close. Without the courage to love and ask to be loved by others, freedom looks an awful lot like just being alone.

For me, real freedom also means crawling out from under the stifling hood of perfectionism and expectation. Freedom does not guarantee pleasure, but it does ensure that I move forward and learn. To be free is to open myself up to mistakes with the conviction that I am also opening myself up to growth, to finding new ways and new passions.

I could cook only the recipes I already know; paint only pictures for which I have practiced the brushstrokes; stick with the books already on the shelf and the names already in my address book. I would certainly have increased measures of comfort and security in doing so, and that sort of smug satisfaction that comes from doing it “right.” But freedom? No, I would not have that.

The piece of art above is titled Be Free, and it’s a multimedia collage using vintage papers, vellum, and a hand-made felted landscape. I have felted before, but never to achieve a flat, representational design. I love how it turned out, in part because I took a step into my personal artistic unknown to create it.

Praying you find the freedom today to imagine and hope, to take risks and build in new directions.